Omelettes With Stir-Fried Vegetables

• 8 None eggs, beaten
• 1 tbsp vegetable oil
• 1 None red pepper, seeded, sliced
• 1 bunch Chinese broccoli, cut into 1 inch pieces
• 2 None spring onions, sliced
• 3.5 oz mushrooms
• 2 cloves garlic, minced
• 1 None long red chili, finely chopped
• 1/2 tsp sugar
• 1/4 cup vegetable stock
• 1/4 cup oyster sauce
• 2 tbsp Chinese cooking wine
• None None toasted cashews, to serve

1. Heat a small, nonstick frying pan over medium heat. Add 1/4 beaten egg and swirl to coat base. Cook for 1-2 mins, until almost set. Slide onto a serving plate. Repeat with remaining beaten eggs to make 3 more omelettes. Keep warm.
2. Heat oil in a wok over high heat. Stir-fry pepper, Chinese broccoli and onions for 2 mins. Add mushrooms, garlic, chili and sugar. Stir-fry for 1 min. Add stock, oyster sauce and wine. Simmer for 1-2 mins, until vegetables are tender. Set aside.
3. Spoon 1/4 vegetable mixture onto 1 side of each omelette. Fold over. Sprinkle with nuts to serve.

eggs, vegetable oil, red pepper, chinese broccoli, spring onions, mushrooms, garlic, long red chili, sugar, vegetable stock, oyster sauce, wine, cashews

Taken from recipes-plus.com/api/v2.0/recipes/27879 (may not work)